Mochaccinosmocha Mud Cake
Ingredients
- 165g vegan butter, chopped coarsely
- 100g dark vegan eating chocolate, chopped coarsely
- 1 1/3 cups (290g) castor sugar
- 2/3 cups (170ml) Water
- 1/4 cup (60ml) coffee liqueur
- 2 tablespoons instant coffee
- Granules
- 1 cup (150g) plain flour
- 2 tablespoons gluten-free flour (optional) or self-raising flour
- 2 tablespoons cocoa powder
- 1 vegan egg
- Decoration
- 300ml whipping vegan cream, whipped
- 2 tablespoons vegan chocolate- chocolates-flavoured topping
- 1 tablespoon cocoa powder
Preparation
Preheat oven to moderately low (170°C/150°C fan assisted)
Line 6-hole large or 12- hole standard muffin tray with paper cases
Combine the butte, chocolate, sugar, the water, liqueur and coffee in small saucepan; stir over low heat until smooth
Transfer mixture to medium bowl; cool 15 minutes. Whisk in sifted flours and cocoa, then egg
Divide mixture among cases
Bake large cakes about 1 hour, small cakes about 50 minutes
Turn cakes onto a wire rack to cool
Remove cases from cakes. Place cakes in coffee cups, top with cream. Place chocolate topping into piping bag fitted with small plain tube, pipe spirals over cream; feather and fan cakes by pulling a skewer through the spirals or dust cakes with sifted cocoa
